EFFECTS OF LONG-TERM RELATIVELY HIGH AND LOW TEMPERATURE USE ON GROWTH PERFORMANCE AND MEAT QUALITY OF BROILERS

Abstract

The experiment aims to study the effects of long-term relatively high and low temperatures on growth performance and meat quality of broiler chickens. The experiment was carried out in Yunnan Academy of Animal Science, for determine the quality of meat used the laboratories of Henan Institute of Science and Technology. A total of experiment use 240 healthy 1-day-old Avian broiler chickens were randomly divided into three groups: relatively high temperature group, low temperature group and control group. The results of the experiment confirm that at low temperatures, when the energy consumption of the animal decreases, it leads to weight loss, which we can see in the low-temperature group, the average daily weight gain in this experiment was significantly lower than in the control group (P <0.05). It was found that low-temperature stress significantly increased the mortality of broilers, at the age of 42 days in the low-temperature group, the mortality of chickens was higher than in the control group, by 71.4%. Among all evaluated groups on the content of unsaturated fatty acids SFA, PUFA, MUFA and EFA in the muscles of the breasts of broilers, the lowest content was in the lower temperature group than in the control group, by 48.3%, 46.9%, 51.5% and 43.9%. Studies have shown that influence of high-temperature above 30°C causes disturbances in poultry behavior and physiology, leading to reduced production performance. Broilers aged 35-40 days experienced 31°C high-temperature stress and found that their performance and immunity decreased. Broilers feed intake and growth rate at 35°C high temperature were reduced by 13% and 32% than at 20°C. The results showed that: ① Relatively high temperature and low temperature for a long time reduced the growth performance and mortality of broilers, and long-term relatively low temperature decreased the slaughter performance of broilers.② Relatively high and low temperatures for a long period of time reduced the levels of serine, glycine, SFA, PUFA, USFA, EFA and MUFA in broiler breast muscles negative effect on meat quality. ③ The long-term relatively low temperature has a greater adverse effect on broilers than the long-term relatively high temperature. The results provided some theoretical basis for accurately setting the broiler breeding environment temperature, improving broiler quality, maximizing broiler production performance, and increasing the economic benefits of the farm.